Quinoa breakfast bowl
Try this healthy quinoa breakfast bowl recipe that's packed with protein, antioxidants, vitamins, nutrients and fiber. Serve topped with yoghurt and fruit for a delicious gluten-free breakfast
Ingredients
- 1 cup mixed quinoa
- 1 1/2 cups almond milk
- 1 1/2 cups water
- 1 cinnamon stick
- 1 vanilla bean or a few drops of vanilla extract
- 2 tbsp caster sugar
- Greek yoghurt, fresh raspberries, blueberries, mango, goji berries, toasted coconut, to serve (optional)
Steps
- Combine the quinoa, almond milk and water in a medium saucepan. Add the cinnamon stick, vanilla bean and sugar, then bring to the boil, stirring until the sugar has dissolved.
- Cover and simmer for about 15 minutes or until the quinoa seeds have swollen and thickened the milk.
- Remove the cinnamon stick and vanilla bean and divide between serving bowls. Top with a dollop of yoghurt and your favourite fruit. Add a sprinkle of toasted coconut and goji berries, if desired.
Recipe by : Jo Wilcox
Photography by : Melanie Jenkins
This recipe first appeared in Food magazine.
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